RockShox Bokashi - Design Keukenmer - 9.6L - Set of 2

Article number: 380073322078 View all of Agriton> View more: GFT waste> Fermenting instead of making compost! With the Bokashi kitchen bucket, ferment your own kitchen waste in the house. Mixing kitchen waste with a little Bokashi starter (which is for sale) creates valuable organic material. The added effective microorganisms in the Bokashi-Starter ensure that the present fresh GFT waste will ferment and therefore not rot. Dimensions of the bucket: 34*24*24 cm how this kitchen bucket you can use gft-boxashi yourself from small kitchen waste and any other type of plant remains. With a good fermentation, rotting and odor get no chance. Preparation: cut organic waste into small pieces. Divide a small amount of Bokashi starter on the bottom of the kitchen bucket. Bring a layer of fresh GFT waste into the bucket. Again divide a small amount of Bokashi starter on the GFT waste. Press the GFT waste. Close the Bokashi kitchen bucket well with the lid. Repeat this process until the bucket is full. Tap the collected juice daily. This juice can be used as plant food for room and garden plants. Dilute the Bokashi juice with 100 parts of water. Let the GFT ferment for 1-2 weeks in the Bokashi kitchen bucket. The GFT-Bokashi is ready when it has a sweet and sour scent. This can now be trained directly in the bottom of the garden or stored at the remaining compost to work in later. Practical use of GFT-Bokashi is also in this brochure. Value of GFT-Bokashi In contrast to regular compost, the energy is stored in GFT-Bokashi. Bokashi provides a: good food for soil life. Detoxifying effect on the soil. Good environment for microorganisms. Faster availability of the absorbable nutrients for the plant. The effective microorganisms present in the Bokashi provide: the production of all kinds of important bioactive substances, such as enzymes, natural antibiotics and growth hormones, vitamins and antioxidants. A shift to a constructive disease -oppressing soil. A larger microbial diversity and activity. Why ferment instead of composting? Provided well: - ideal for eco people with a small garden, terrace, roof garden or balcony. - No fungal development. - No unwanted metastasis of seeds. - Even stubborn plant roots cannot root again (eg Zevenblad or aegopodium podagraria). The practical set of 2 contains two composting buckets at the same time: while the full Bokashi "rests" for at least 14 days, put the second into operation.     Size of the delivery: 2 x Bokashi container starter must be ordered separately (600 g for approx. 2 months) measuring cup instructions.   Material: pp, light gray. Dimensions: approx. 32/26/38 cm (BXLXH) Content: 18 L Kitchen Bokashi is made of small pieces of kitchen waste in the special Bokashi bucket. The organic kitchen waste is as usual collected in the bucket in the kitchen, sprayed after each addition with a little EM (effective microorganisms) dilution and always sprinkled with a hint of ceramic powder. About every two days you put the waste in the Bokashi bucket and press it firmly together. As long as the bucket is not completely full, the contents of the Bokashi bucket with a sandbag is weighted and covered (a scoop of sand in a plastic shopping bag), so that the fermentation is influenced as little as possible by oxygen. Product specifications Bokashi - Design Keukenmer - 9.6L - Set of 2 - Vanilla article description Bokashi - Design Keukenmer - 9.6L - Set of 2 article number 380073322078 version of Vanilla Nederland Nederland Digital Brochure5.pdf Bokashi What is Bokashi? Bokashi is the Japanese word for 'well -fermented organic material'. The organic remains are fermented airtight for an optimal fermentation process in which useful metabolic products from microorganism arise. Thanks to Bokashi, you turn your own organic remains into an optimal soil improver. Why Bokashi? Traditionally, Japan Bokashi is used to increase the microbial diversity in the soil and to provide plants with bioactive nutrients, such as natural antibiotics and growth hormones, vitamins and amino acids. In this way, plants get more essential energy and greater resilience to harmful bacteria and fungi. The neutral microorganisms that in a pathogenic soil first opted for the, until then, prevailing harmful microorganisms, will now join EM's effective microorganisms. A disease-relieving soil thus becomes a disease-suppressing soil. How do I make Bokashi? You can make GFT-Bokashi yourself from small kitchen remains and plant residues. Start on the bottom of the Bokashi Emmer to distribute some Bokashi starter. Always put your remains in small pieces in the Bokashi bucket and press well. After each layer, add a small amount of Bokashi starter. After the kitchen bucket is full, let it ferment well closed for 2 weeks. Tap the Bokashi juice daily, this can be diluted 1/100 at the irrigation water or simply poured into the drain for cleaning. After 2 weeks the Bokashi is ready and can be incorporated into the ground. How do I know if the Bokashi succeeded? After 2 weeks the contents of the Bokashi bucket may be processed in the garden. When opening you notice a sweet sour scent. In some cases you also notice a kind of 'fungus' on the top of the remains. If the Bokashi smells unpleasant, the fermentation process did not go entirely to your wishes. The Bokashi is ready, what can I do with that now? The fermented remains can best be trained in the ground. Insert the remains in a well or a trench in the ground, and cover with a small amount of soil. In this way the fermentation process also works, which is very beneficial for the soil. Mix your Bokashi (fermented remains) in the compost heap. The large number of effective microorganisms from the Bokashi will benefit the processing of the total compost heap. At Vriesweer, the ground cannot be incorporated, which is why you can keep the fermented residues under a sail during that period. Also alternate the layers of Bokashi with a layer of earth, and thus create its own, very nutritious 'potting soil' by spring. There is mold on my bokashi, is that normal?  A slight form of what looks like a fungus can indeed occur in the Bokashi bucket. That in itself certainly does not have to be a bad sign, on the contrary. However, the fungal formation is accompanied by an unpleasant odor, then you better bring the contents of the Bokashi bucket to the compost heap and you start again. Why do I have to add Bokashi-Starter to the remains in the Bokashi Emmer? By adding Bokashi-Starter to the organic material, you immediately divide effective microorganisms between the remains. The effective microorganisms present in the Bokashi ensure the production of all kinds of important bio-active substances, such as enzymes, natural antibiotics and growth hormones, vitamins and antioxidants. They ensure a larger microbial diversity and activity.